- 2 packages active dry yeast
- 1/2 cup warm water
- 1 1/2 cups milk, scalded
- 1/3 cup shortening
- 2 teaspoons salt
- 1/2 cup molasses
- 4 1/2 to 5 cups all-purpose flour
- 2 cups quick cooking rolled oats
Pour scalded milk over shortening, salt, and molasses. Stir until shortening melts. Cool to lukewarm then stir in 1 cup flour, yeast mixture, and oats. Stir in enough flour to make a soft dough.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Round dough into a ball and place in a buttered bowl; turn over to grease both sides. Cover with a dish cloth and let rise in a warm place until nearly doubled in size, about 1 hour. Punch down; cover and let rest 10 minutes. form into two loaves. Place in greased 9x5x3-inch loaf pans. Brush tops with melted butter. Cover and let rise for about 1 hour, until nearly double in size. Bake at 375° for 35 to 40 minutes. Remove from pans immediately and cool on racks.
Brush with more melted butter while hot for a softer crust.